Method
- Heat the oil in a large pot over medium heat. Cook the onions for 7 minutes. Add the ginger and garlic and cook for 1 minute.
- Stir in the cumin and coriander for 20 seconds. Add the tomatoes, stock and sweet potatoes. Bring to a simmer.
- Partly cover and cook for 20 minutes, until the sweet potatoes are nearly tender.
- In a bowl, whisk the peanut butter with two ladlefuls of hot broth until smooth. Stir the mixture into the pot.
- Add the chickpeas and greens. Simmer for 8 to 10 minutes, stirring often, until the greens are tender and the stew is thick.
- Add lime juice. Season gradually with salt and optional chili flakes.
Cultural note
Groundnut and peanut stews have deep roots across several West African cuisines, with major differences by country and household. This meat-free adaptation is designed for common supermarket ingredients and should not be treated as a definitive traditional recipe.
Useful notes
Allergy warning: this recipe contains peanuts. Use sunflower-seed butter only if it is safe for everyone eating.
Whisking the peanut butter separately prevents dense clumps.
Stir more often after adding peanut butter because the thickened base can catch on the pot.
Serving ideas
Serve over rice, millet, couscous or with flatbread.
Storage and reheating
Refrigerate for 3 to 4 days. Thin with stock or water when reheating.
Recipe developed for Best Stew Recipes under the editorial byline Elena R. Hartwick. Reviewed July 27, 2026.
